Ingredients
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4 boneless skinless chicken breasts
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1/2 tsp garlic salt
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1/3 cup Italian style bread crumbs
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2 tbsp grated Parmesan cheese
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1 egg, slightly beaten
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1/3 cup shredded mozzarella cheese
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1 tbsp olive oil
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1 jar (24 oz) pasta sauce
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16 oz San Giorgio® thin spaghetti
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grated Parmesan cheese, if desired
Steps
1
Pound chicken breast until 1/2-inch thick; sprinkle with garlic salt. Stir together bread crumbs and Parmesan cheese. Dip one side of chicken in egg; dredge same side in bread crumbs. Sprinkle un-breaded side with 1 to 2 tablespoons mozzarella cheese. Roll chicken, jelly-roll style, securing ends with toothpicks.
2
In medium skilled, heat oil; add chicken rolls. Cook over medium-high heat, turning occasionally to brown on all sides.
3
Add pasta sauce; heat to boiling. Reduce heat to low; cook, covered, 15 to 20 minutes or until chicken is thoroughly cooked.
4
Meanwhile, prepare pasta according to package directions; drain. Place pasta on large serving platter; top with sliced chicken (toothpicks removed) and sauce. Sprinkle with additional Parmesan cheese, if desired.
Comments
Recipe provided by San Giorgio® Pasta.